Honey Mustard Chicken Wraps
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Honey mustard chicken wraps are one of those easy meals that work for lunch, dinner, or packed lunches. They’re filled with juicy chicken, crisp lettuce, tomato, cheddar, and plenty of honey mustard, with optional bacon for a salty crunch.
The chicken is the same seared thigh situation as the buffalo version, or check out the turkey ranch club wrap if you want something different. Thighs are worth the slight extra effort over canned or rotisserie – they stay juicy and hold up when warm chicken meets cold toppings in a wrap. That said, if you have leftover cooked chicken sitting in the fridge, this is genuinely one of the best things you can do with it. Warm it up and keep moving.
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
The honey mustard does two things here – it goes under the filling as a spread and gets drizzled over the chicken before you roll. That means it’s in every bite without making things soggy. Chicken thighs keep it juicy, the cheddar softens slightly against the warm chicken, and the whole thing takes 30 minutes.
- 30 minutes start to finish.
- Works with leftover cooked chicken – no searing required.
- Kid-friendly and picky-eater approved.
- Easy to customize – add bacon, swap the cheese, use whatever you have.
- No special equipment, no complicated skills needed.
Can I use store-bought honey mustard?
Yes, absolutely. About 1/3-1/2 cup does the job for 4 wraps. If you want to make your own, there’s an easy 2-minute Honey Mustard on the site. It’s also great drizzled over these honey mustard roasted baby potatoes if you want to use the extra.
Can I make these ahead?
The components, yes. Keep the chicken, veggies, and honey mustard separate and assemble right before eating. Built wraps go soggy.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Chicken thighs. Juicy under high heat and forgiving if you’re a minute or two over. Chicken breasts work too – just pull them the moment the thermometer reads 165°F (74°C).
- Honey mustard. About a third to a half cup total – 1 tablespoon per wrap as a spread, plus a little drizzle over the chicken before you roll. Store-bought works great here, but it only takes about 2 minutes to stir up your own.
- Flour tortillas. Large, burrito-size if you can find them. You need the room. Spinach or sun-dried tomato tortillas work too, if you want a change. Make your own flour tortillas if you want!
- Cheddar. Pre-shredded is fine. The warmth of the chicken softens it just enough. Monterey jack, colby jack, or pepper jack work too if you want a little heat.
- Bacon. This adds a salty crunch that works really well with the sweet honey mustard. Leave it out if you want to keep the wraps simpler.
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How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
Get prepped. Cut the chicken into strips and pat dry. Dice the tomato, shred the lettuce, and cook and crumble the bacon.
Sear the chicken. Heat the oil until it shimmers, then lay the chicken in a single layer and leave it alone until it releases on its own. Flip, then cook until the chicken reaches at least 165°F (74°C) and is tender through the center.
Build the wraps. Warm the tortillas so they fold instead of crack. Spread honey mustard down the center, then layer on lettuce, tomato, cheddar, chicken, and bacon. Drizzle a little more honey mustard over top.
Roll it up. Fold the sides in, roll from the bottom, tucking as you go. Cut in half and serve.
Kylee’s Notes
- Pat the chicken dry. It sounds like a small thing but it’s the difference between chicken that sears and chicken that steams. Steamed chicken is gray and sad. Dry chicken gets color.
- Once the chicken is in the pan, leave it. If it sticks when you try to move it, it’s not ready. Give it another minute and it’ll release on its own.
- Pull the chicken at 165°F (74°C). Thighs are forgiving but there’s no reason to guess.
- Let the chicken rest for 5 minutes. This gives the juices time to settle and lets the chicken cool slightly before it touches the lettuce.
- Warm your tortillas. Ten seconds in the microwave under a damp paper towel and they fold instead of crack.
- Fold the sides in first – about 2 inches on each side – then pull the bottom edge up over the filling and roll forward, tucking as you go.
- Add the bacon before the final drizzle. Crumble it over the chicken so it gets into every bite instead of all landing in one spot.
- Already have cooked chicken in the fridge? Use it. This wrap is one of the better things you can do with leftover chicken.
How to store leftovers
Refrigerator
Store the chicken and veggie components separately in airtight containers. Chicken keeps for up to 4 days. Assembled wraps don’t hold well – the lettuce wilts and the tortilla softens.
Reheating
Warm the chicken in a skillet over medium heat for a few minutes, or microwave in 30-second bursts. Assemble fresh each time.
Freezing instructions
Recipe Tips & Troubleshooting
- My tortilla split. It wasn’t warm enough. Microwave it for 10 to 15 seconds under a damp paper towel before assembling.
- The wrap is soggy. The chicken went in too hot, or the wrap sat too long before eating. Let the chicken cool slightly before rolling, and build right before serving.
- The honey mustard is overpowering. Dial it back to a light spread only and skip the drizzle. A tablespoon across the whole wrap is plenty if you want it subtle.
Variations
- Use crispy chicken. Slice cooked chicken tenders and add them to the wraps for extra crunch. This is also an easy shortcut if you already have frozen chicken tenders on hand.
- Swap the chicken. Use rotisserie chicken, leftover grilled chicken, sliced turkey, or chopped leftover pork tenderloin. Warm the meat slightly before assembling the wraps.
- Make it spicy. Swap the cheddar for pepper jack, add sliced jalapeños, or stir a few dashes of hot sauce into the honey mustard.
- Turn it into a salad. Skip the tortilla and serve the chicken, bacon, cheddar, tomato, and honey mustard over chopped lettuce.
- Make a chicken bowl. Serve the fillings over rice with shredded lettuce and an extra drizzle of honey mustard.
- Add extra crunch. Add crushed tortilla chips, crispy onions, or extra bacon just before rolling.
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Honey Mustard Chicken Wraps
Ingredients
For the chicken
- 1 tablespoon vegetable oil
- 1 pound boneless skinless chicken thighs, cut into strips
- Salt and pepper to taste
For the wraps
- 4 large flour tortillas
- 1/2 cup honey mustard more or less to taste
- 2 cups romaine lettuce shredded
- 1 cup tomato diced
- 1 cup shredded cheddar cheese
Optional
- 4 strips bacon cooked and crumbled
To serve
- extra honey mustard for dipping
Instructions
- Get prepped. Cut the chicken thighs into strips and pat them dry with paper towels. Dice the tomato and shred the lettuce. If you're adding bacon, cook it now and set it aside to crumble once it's cool. If you're using already cooked chicken – like this oven-baked chicken breast – skip straight to building the wraps.
- Sear the chicken. Heat the vegetable oil in a large skillet over medium-high heat. Season the chicken strips with salt and pepper on both sides. Add them to the pan in a single layer and leave them alone – 3 to 4 minutes until they release easily and have some color, then flip and cook for another 3 to 4 minutes until the internal temperature hits 165°F (74°C). Pull off the heat and rest for 5 minutes.
- Build the wraps. Warm the tortillas in the microwave for 10 to 15 seconds under a damp paper towel. Lay them flat and spread about 1 tablespoon of honey mustard down the center of each. Top with romaine, tomato, cheddar, and sliced chicken.
- Add the bacon crumbles if you're using them, then drizzle another small amount of honey mustard over everything. Fold the sides in about 2 inches, then roll from the bottom up, tucking as you go. Cut in half and serve with extra honey mustard on the side.
Notes
- Pat the chicken dry before seasoning – moisture stops it from browning.
- Don’t move the chicken once it hits the pan. Let it release on its own before flipping.
- Use an instant-read thermometer. Pull at 165°F (74°C).
- Rest the chicken 5 minutes before slicing so the juices stay in the meat.
- Warm your tortillas before rolling – cold tortillas crack.
- Fold the sides in first, then roll from the bottom up and tuck as you go.
- Build these right before eating so the lettuce and tomato stay fresh.
- Got leftover cooked chicken? This is a great place to use it.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
